\nThis\u00a0easy, two-bowl, homemade Banana Bread recipe will be a staple in your kitchen! It is the perfect\u00a0snack\u00a0for any time of day.<\/p>\n
Bananas have about a one day life span for me. There\u2019s this perfect, tiny window of ripeness before they become completely inedible. Despite this, I\u2019ll still buy an entire bunch knowing full well that I\u00a0won\u2019t eat 6 bananas during that one perfect day.
\nSo I end up throwing the overripe inedible bananas into the freezer to be used at a later date. And they sit there, and they accumulate, until it gets to be a little out of control and I realize I need to make banana bread.<\/p>\n
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Banana bread is one of those things that you can have at any time of the day.\u00a0I have been known to have it for breakfast more often than I probably should, considering it\u2019s loaded with chocolate chips.
\nI like my banana bread with some kind of addition \u2014 chocolate chips and\/or walnuts usually, but you can totally leave both of those out and it would still be delicious.<\/p>\n
I wish I could say this is the best banana bread I\u2019ve ever had, but sadly, it\u2019s not.\u00a0The BEST\u00a0banana bread EVER\u00a0(and my husband can vouch for this) is on Maui. But NOT\u00a0the place you\u2019re probably thinking. Not the \u201cHalfway to Hana\u201d stand that everyone talks about (though their\u00a0stuff is\u00a0damn good too). The best stuff we had was at the Old Lahaina Luau. It came around at the end of the meal and it was so good that we asked for more AND got some to go.
\nSeriously, this was some legit banana bread. I don\u2019t know what they put in it, but I\u2019ve tried to replicate it with no success. It did not have any additions (no nuts or chocolate), but it was heavenly. And it had this crunchy, cinnamon sugary topping that basically made the bread. Someone get me this recipe, please!<\/p>\n
For now, I\u2019ll have to settle for my non-Maui homemade banana bread, which is really yummy too, I promise!\u00a0I\u2019m not really selling this recipe, am I? Truth is, nothing can compete with that Maui banana bread, but this is as good as it gets for a close second!
\nCoincidentally, Starbucks on Maui also had amazing banana bread that was completely different from any other Starbucks banana bread I\u2019ve ever had. Obviously Hawaii\u00a0has this banana bread thing down to a science.<\/p>\n
This Easy Homemade Banana Bread recipe has the perfect mix of flavors and textures. You can have it plain if you like, or load it up like I do.
\nIf you\u2019re a banana bread fan like I am, or you have copious amounts of bananas sitting on your counter, or taking up space in your freezer, this recipe is for you!<\/p>\n
Frequently Asked Questions<\/p>\n
How can I convert this recipe?<\/p>\n
The recipe is for one 9\u00d75\u2033 loaf pan and a baking time of 1h 10 mins.
\nThe recipe as-is will also work in two 8\u00d74\u2033 loaf pans with a baking time of 50 mins.
\nTo make cupcakes, all you need to do is reduce the baking time \u2014 start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
\nFor other conversions go\u00a0here.
\nBaking time will vary if you change the pan size. Every oven is different so I can\u2019t say for certain what you\u2019ll need to adjust it to. Be sure to check on the cakes while they are baking.<\/p>\n
Can I make it in advance?<\/p>\n
The banana bread will be fine at room temperature for 3-4 days. You can also freeze it for up to 4 months. Be sure to wrap it in something airtight.<\/p>\n
Can I get the measurements by weight\/grams?<\/p>\n
There is a Metric option in the recipe card. If you click it it will convert everything to grams.
\nThis conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option on my recipes.\u00a0<\/p>\n
What if I don\u2019t have buttermilk?<\/p>\n
Buttermilk is not optional and cannot be swapped for milk as it will affect the overall result.
\nFor best results, use actual buttermilk, but if you don\u2019t have any you can make your own at home by combining 1\/2 cup of milk (whole milk ideally, but I often just use 1%) with about 1-2 teaspoons of lemon juice or vinegar and letting it sit for 10mins.<\/p>\n
Tips for making this Easy Homemamde Banana Bread Recipe:<\/p>\n
I prepare my cake pans using\u00a0Homemade Cake Release\u00a0and line with parchment paper.
\nI use semi-sweet chocolate chips and walnuts, but you could leave those out or use any other kind of additions you like.
\nIf you use BOTH 1 cup of chocolate chips and 1\/2 cup of walnuts, your 9\u00d75\u2033 loaf pan will be quite full. Mine didn\u2019t spill over while baking, but it can or create a bit of a lip. So just be wary of that and either bake in a larger loaf pan or reduce the chocolate chips, or make muffins with the extra batter.
\nMine took a sold 1h and 10mins to bake but it may take more or less depending on your oven. If it starts to get too dark on the top, just tent it with some tin foil.
\nIf you\u2019re a banana bread lover, be sure to check out my Triple Chocolate Banana Bread (a fave), and my Chocolate Peanut Butter Banana Bread.<\/p>\n
Easy Homemade Banana Bread<\/p>\n
This\u00a0easy homemade Banana Bread recipe will be a staple in your kitchen! It is the perfect\u00a0snack\u00a0for any time of day.<\/p>\n
Course DessertCuisine American<\/p>\n
Prep Time 15 minutes minutesCook Time 1 hour hour 10 minutes minutesTotal Time 1 hour hour 25 minutes minutes<\/p>\n
Servings 10
\nCalories 404kcal<\/p>\n
Ingredients\u00a0US CustomaryMetric\u00a01x2x3xWet Ingredients:1 1\/4 cups light brown sugar1\/2 cup vegetable oil or your favourite oil2 large eggs room temperature1 1\/2 cups mashed overripe bananas about 3-4 medium1\/2 cup buttermilk room temperature1 teaspoon vanilla extract
\nInstructions\u00a0Preheat oven to 350F and grease a 9\u00d75″ loaf pan or two 8\u00d74″ loaf pans.Combine all dry ingredients in a medium bowl. Set aside.Combine all wet ingredients in a large bowl.Add dry ingredients to wet ingredients and mix just until incorporated.Fold in nuts and\/or chocolate chips if desired.Pour batter into prepared pan(s) and bake until a toothpick inserted into the center comes out mostly clean. About 1h 10mins for one 9\u00d75″ pan and 50mins for two 8\u00d74″ loaf pans.Cool in pan on a wire rack for 10mins then turn out onto a cooling rack to cool completely.Store in an airtight container on the counter for 3-4 days. Can be refrigerated or frozen for longer storage.<\/p>\n
NotesIf you use BOTH 1 cup of chocolate chips and 1\/2 cup of walnuts, your 9\u00d75\u2033 loaf pan will be quite full. Mine didn\u2019t spill over while baking, but it can or create a bit of a lip. So just be wary of that and either bake in a larger loaf pan, or reduce the chocolate chips, or make muffins with the extra batter.<\/p>\n
Calories: 404kcalCarbohydrates: 67gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 40mgSodium: 379mgPotassium: 309mgFiber: 3gSugar: 37gVitamin A: 98IUVitamin C: 2mgCalcium: 65mgIron: 3mg
\nThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and\/or metric conversion tool.<\/p>\n
Recipe revised on Dec 2, 2022. Originally published April 8, 2015.<\/p>\n","protected":false},"excerpt":{"rendered":"
This\u00a0easy, two-bowl, homemade Banana Bread recipe will be a staple in your kitchen! It is the perfect\u00a0snack\u00a0for any time of day. Bananas have about a one day life span for me. There\u2019s this perfect, tiny window of ripeness before they become completely inedible. Despite this, I\u2019ll still buy an entire bunch knowing full well that […]<\/p>\n","protected":false},"author":1,"featured_media":234,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-233","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=233"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/233\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/234"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}